2tablespoons fresh dill or 112 teaspoons dried dill

3green onions, cut into 1-inch pieces

1strip lemon peel, yellow portion only

2packages (8 oz. each) cream cheese, softened

8 ounces sour cream

12 cup mayonnaise or salad dressing

2tablespoons fresh lemon juice 2–3 teaspoons horseradish

12 34teaspoon hot pepper sauce

12 teaspoon salt

2packages (7 oz. each) frozen cooked tiny shrimp, thawed and drained

42

SHRIMP DILL DIP

Position mini bowl and mini blade in work bowl. With processor running, add dill through small feed tube. Process until chopped. Add onions. Process until finely chopped, 5 to 10 seconds. Set aside.

Exchange mini bowl and mini blade for multipurpose blade in work bowl. With processor running, add lemon peel through small feed tube. Process until finely chopped, 5 to 10 seconds. Add cream cheese, sour cream, mayonnaise, lemon juice, horseradish, pepper sauce, and salt. Process until smooth, 10 to 15 seconds. Add dill mixture. Pulse 1 to 2 times, about 2 seconds each time, or until mixed; scrape bowl if necessary. Add shrimp. Pulse 3 times, about 1 second each time, or until mixed.

Before serving, chill at least 1 hour to blend flavors.

Yield: 40 servings (2 tablespoons per serving).

Per Serving: About 80 cal, 3 g pro, 1 g carb, 7 g total fat, 3.5 g sat fat, 35 mg chol, 200 mg sod.

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KitchenAid KFP1642CA, KPFP850 manual Shrimp Dill DIP

KPFP850, KFP1642CA specifications

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